Ingredients:

One bunch curly kale, stemmed and chopped

1 Butternut squash, peeled, seeded and cubed

1 tube cooked polenta, cubed (or 1 cup polenta, cooked and cooled, cut into 1 inch cubes)

2 tablespoons olive oil

2 teaspoons pumpkin pie spice

1/2 tsp sea salt

roasted and salted pepitas, optional

Maple Tahini Dressing

Combine the following ingredients a jar and shake up:

2 cloves garlic, minced

2 tablespoons olive oil

6 tablespoons lemon juice

1-2 teaspoons maple syrup

2 tablespoons tahini

1/2 tsp sea salt

Instructions

1. Preheat oven to 400 degrees F
2. Line 2 baking sheets with parchment paper
3. In a large bowl, toss butternut squash cubes in half of the olive oil and half of the pumpkin pie spice. Spread out onto one of the baking sheets.
4. In the large bowl, toss polenta cubes in half of the olive oil and half of the pumpkin pie spice along with 1/2 tsp sea salt. Spread out onto the second baking sheet.
5. While the squash and polenta are roasting, prepare the Tahini Maple Dressing and the kale for the base of your salad. Add chopped kale to the large bowl, add half of the dressing and massage until kale is softened.
6. Roast the squash and polenta for 30 minutes. Let cool for at least 10 minutes before adding to salad.
7. Top kale with squash and polenta. Use additional dressing to your taste. Top the salad with roasted, salted pepitas.